JP2747799B2 - Liquid seasonings - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

2. Description of the Related Art In general, vinegar or citrus juice is an essential component, and vinegar, sugars, spices, etc. are stirred and mixed with this, or edible vegetable oils and fats are added thereto. Liquid seasonings such as dressings to be eaten over the past are not limited to Western-style ones as in the past, but recently, based on soy sauce, miso, etc. A variety of Chinese-style liquid seasoning products have been developed in which various spices used in Chinese cuisine are added to a liquid seasoning, such as Japanese-style products to which flavor is imparted.

In addition, in such a liquid seasoning product, miso is blended in its component, and it is frequently used in Chinese cuisine in addition to the taste which was conventionally limited to Japanese flavor,
Recently, the addition of sesame oil, which has a unique scent and flavor, which has become widely used in Chinese-style liquid seasoning products, has led to the development of liquid seasoning products with unprecedented flavor. .

[0003] On the other hand, liquid seasonings produced by mixing vinegar or citrus juice as an essential component with salt, sugar, spices and the like, or adding edible vegetable oils and fats thereto, are conventionally used. In particular, most of the foods are developed mainly for foods mainly made of raw vegetables, and when eaten directly to meat, foods mainly made of meat, or foods that use both meat and vegetables together However, it could not be said that it exhibited a very good taste.

In such a liquid seasoning product, Japanese Unexamined Patent Publication (Kokai) No. 6-133728 discloses, for example, Japanese vinegar in a shabu-shabu sauce containing sesame paste as a component containing miso and sesame oil in the component. ,miso,
It discloses dispensing sesame oil. However, the amounts of miso and sesame oil added to the seasoning are both small, and it cannot be said that the flavor characteristics of both miso and sesame are fully utilized in a well-balanced manner. The salt content in the food was only a very small amount, and it could not be said that the food exhibited good taste not only for meat but also for vegetables or foods using both of them.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides an unprecedented wide variety of flavors that make full use of the flavor characteristics of both miso and sesame in a well-balanced manner, and is not limited to vegetables, but is directly applied to meat. Another object of the present invention is to provide a liquid seasoning that exhibits a very good taste even when eaten over foods mainly containing meat or foods using both meat and vegetables.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, added a specific amount of miso and sesame oil to the raw material of the liquid seasoning, and It has been found that the desired object can be achieved by adjusting the content and the pH, and the present invention has been completed.

That is, the present invention relates to a liquid seasoning containing vinegar or citrus juice, miso and sesame oil, wherein the contents of the miso and sesame oil are respectively 10 to 30% by weight and 5 to 15% by weight of the whole liquid seasoning. %, The salt content is 3.0 to 9.0% by weight of the whole liquid seasoning, and the oil is
The liquid seasoning has a fat content of 15% by weight or less of the whole liquid seasoning, and the pH of the liquid seasoning is 3.8 to 4.5.

[0008] The liquid seasoning referred to in the present invention is usually prepared by mixing vinegar or citrus juice as an essential component, and stirring and mixing salt, sugar, spices and the like, or salad oil, rapeseed, and the like. It is produced by adding edible vegetable oils such as oil and sesame oil. The liquid seasoning produced in this way is a separate type dressing in which the aqueous phase and the oil phase are separated, and this type of liquid seasoning is uniformly mixed with a whipper, a homogenizer, a colloid mill or an emulsifier. The emulsified product is an emulsified liquid seasoning. Also, the raw material of the liquid seasoning of the present invention,
The components are not particularly limited to the above-mentioned components, and may be appropriately blended as long as they are commonly used as a raw material for a liquid seasoning.

In the present invention, the above-mentioned liquid seasoning contains miso and sesame oil. By containing miso, a fermented and aged peculiar to miso and a rich flavor are imparted to the liquid seasoning. . Examples of the miso used in the present invention include rice miso, barley miso, bean miso, and the like, but are not limited thereto, and can be appropriately employed as long as they are equivalent or similar to these. In particular, the use of rice miso is preferred because the general flavor characteristics of miso can be easily imparted to the liquid seasoning.

[0010] Further, by containing sesame oil, the liquid seasoning is imparted to the liquid seasoning with a mild fragrance and a peculiar fragrance and flavor peculiar to sesame as compared to a paste obtained by grinding sesame. You. As the sesame oil of the present invention, for example, by changing the roasting degree of sesame before extracting the oil, sesame oil having a fragrance with a different roast feeling can be appropriately prepared and used, but is not limited thereto. Instead, any equivalent or similar one can be appropriately adopted. In this case, a more fragrant aroma can be imparted by using sesame oil extracted from roasted sesame.

Furthermore, the flavor characteristics of both miso and sesame oil have been sufficiently utilized in a well-balanced manner by containing 10-30% by weight and 5-15% by weight of the whole liquid seasoning, respectively. It can be a liquid seasoning with a wide range of flavors. In other words, the fermented and aroma of miso and the rich flavor match well with the scent of sesame oil, and the sesame oil makes the fermented and mature scent of miso and the rich flavor fragrant and mild. .

When the content of miso is more than 30% by weight of the whole liquid seasoning, the fermented and aroma of the miso becomes too strong and the rich flavor becomes too strong, so that the characteristics of sesame oil are hard to appear, and when it is less than 10% by weight, It is not preferable because the flavor of the miso becomes too weak and lacks richness. On the other hand, if the content of sesame oil is more than 15% by weight of the whole liquid seasoning, vegetables and meat to which the liquid seasoning is added become oily, and a refreshing fresh flavor cannot be obtained. If the amount is less than% by weight, the flavor of the miso is too strong, which is not preferable.

In the present invention, the salt content of a liquid seasoning containing a specific amount of miso and sesame oil is adjusted. The salt content of this liquid seasoning can be adjusted by mixing a component having a high salt content such as salt or soy sauce or miso into the raw material of the liquid seasoning. Incidentally, in the present invention, the salt content, chloride ions in each component added to the liquid seasoning, previously measured by potentiometric titration,
Based on this, it is to be calculated according to the content of each component added as a raw material to the liquid seasoning.

The salt content of the above-mentioned liquid seasoning is preferably 3.0 to 9.0% by weight, more preferably 4.0% by weight of the whole liquid seasoning.
To 7.0% by weight, but this salt content is 3.0%.
If the content is out of the range of 9.0% by weight, the desired purpose cannot be achieved. That is, when the salt content is in the above range, it is not limited to vegetables, it is applied directly to meat, or it is very good even if it is eaten over foods that mainly use meat and foods that use both meat and vegetables. A novel liquid seasoning exhibiting a good taste can be obtained. However, if the salt content is more than 9.0% by weight, the salty taste becomes too strong for the vegetables, and if the salt content is less than 3.0% by weight, both meat and vegetables have an unpleasant watery taste, which is not preferable.

In the present invention, the pH of a liquid seasoning containing a specific amount of miso and sesame oil is adjusted. The pH can be adjusted by adjusting the amount of vinegar or citrus juice or by appropriately adding an organic acid such as citric acid. However, it is preferable to adjust the pH by the former method in that no food additive is used.

The pH of the above-mentioned liquid seasoning is 3.8 to 4.5,
More preferably, it is adjusted to 4.0 to 4.3. If the pH of the liquid seasoning is out of the range of 3.8 to 4.5, the desired purpose cannot be achieved. That is, when the pH of the liquid seasoning is within the above range, not only vegetables, or directly applied to meat, or food mainly consisting of meat, even if eaten over food and the like using both meat and vegetables together Thus, a novel liquid seasoning exhibiting a very good taste can be obtained. If the pH of the liquid seasoning is higher than 4.5, it becomes too sweet for vegetables, and if it is lower than 3.8, the sour taste becomes too strong for meat, which is not preferable.

In the present invention, the viscosity of the liquid seasoning is 50
It is preferably adjusted to 2,000 cp, and more preferably adjusted to 50 to 500 cp. That is, when the viscosity of the liquid seasoning is set to 50 to 2000 cp, the raw material can be uniformly dispersed in the liquid seasoning, and the liquid seasoning does not easily flow down to the bottom of the food container, so that it can be added to the food. Since it can be effectively entangled, a food having an extremely good appearance and flavor can be obtained. When the viscosity of the liquid seasoning is higher than 2000 cp, when eating over vegetables, the food becomes sticky and it is not possible to obtain a refreshing food, and when it is lower than 50 cp, the liquid seasoning is effectively entangled with the food. It is not preferable because the meat cannot be kept and the smell of the meat is strongly felt.

The viscosity of the liquid seasoning can be adjusted by appropriately adding various gums such as xanthan gum, carrageenan and guar gum, liquid sugar, starch, egg yolk and the like. Furthermore, by homogenizing the liquid seasoning in combination with an emulsifier, a thickener, egg yolk, sesame paste, etc., it is possible to stably maintain a uniform emulsified state of the liquid seasoning for a long period of time. An emulsified liquid seasoning having an appearance can be obtained.

Next, a method for producing the liquid seasoning of the present invention will be described. The liquid seasoning of the present invention can be produced by mixing the raw materials as described above by a common method,
At this time, when using two or more kinds of powder raw materials as the raw materials, it is preferable to mix these with a liquid or paste-like raw material after previously mixing these powders. Here, the uniform mixing and dissolving of the raw materials can be easily performed using a mixing pot with a stirring blade, a mixer, or the like.

The liquid seasoning appropriately prepared by such a method can be subjected to a heat sterilization treatment if necessary. In this case, the heat sterilization treatment is carried out in advance before filling the final container with the liquid seasoning. It may be carried out after filling the final container with the liquid seasoning. Furthermore, when heat sterilization is performed before filling the final container with the liquid seasoning, by cooling the liquid seasoning to a desired temperature after performing the heat sterilization, a container having relatively low heat resistance. Can be filled.

When the liquid seasoning is of a separate type, the aqueous phase and the oil phase can be prepared separately and filled in a final container sequentially. In this case, if necessary, Heat sterilization treatment can also be performed according to the method. In this case, only the aqueous phase may be subjected to a heat sterilization treatment.

The liquid seasoning of the present invention thus obtained has a wide range of unprecedented flavors that makes full use of the flavor characteristics of both miso and sesame in a well-balanced manner, and is suitable for vegetables. Not limited to this, it can be eaten directly on meat, or on foods that mainly use meat or on foods that use both meat and vegetables. When eaten over beef, pork, etc. from which oil has been removed to some extent, it will exhibit even better taste.

[0023]

The present invention will be described below with reference to examples of the present invention and comparative examples. (Example 1 and Comparative Examples 1 to 8) In accordance with the raw material composition shown in Table 1, first, the powder raw material of Group A was previously mixed with the powder, then the raw material of Group B was added, and the mixture was uniformly mixed and dissolved. ,
Heat sterilization was performed at 80 ° C. for 10 minutes. Next, the mixture was cooled to 40 ° C., and then the raw materials of Group C were added and stirred to obtain a uniform emulsified state. Then, this is PE
A T bottle was filled and sealed to obtain an emulsified liquid seasoning.

[0024]

[Table 1]

(Measurement of pH and Salt Content) (1) pH The pH of the examples (similarly in the comparative examples) was measured using a pH meter. (2) Salt Content The salt content of the examples (similarly in the comparative example) is as follows: the miso contains 14% by weight of salt, and the soy sauce contains 17% by weight of salt (measured by potentiometric titration). The salt content of the whole liquid seasoning was calculated according to the contents of miso and soy sauce added to the seasoning.

(Evaluation Test) Example 1 and Comparative Examples 1 to 8
15 g of the liquid seasoning obtained in the above was spread on food in which 40 g of sliced beef boiled in 10 g of lettuce was served, and this food was eaten.

(Evaluation Test Results) Example 1 An unprecedented wide range of flavors and aromas in which the flavor characteristics of both miso and sesame are well-balanced, and both lettuce and beef exhibit good taste. there were.

Comparative Example 1 (addition amount of miso is greater than 30% by weight) Compared with Example 1, the fermented and aged fermentation of the miso and the rich flavor are too strong, which is not preferable. Comparative Example 2 (the amount of miso added is less than 10% by weight) Compared with Example 1, the flavor of the miso is too weak and lacks richness. Comparative Example 3 (the amount of sesame oil added is greater than 15% by weight) Compared to Example 1, the vegetables and meat are greasy and have a refreshing fresh flavor.

Comparative Example 4 (The amount of sesame oil added is less than 5% by weight) Compared with Example 1, the sesame oil has a weak aroma and the miso flavor is too strong. Comparative Example 5 (PH is lower than 3.8) Compared with Example 1, the sourness of meat is too strong. Comparative Example 6 (PH is higher than 4.5) Compared with Example 1, the vegetables become too sweet and lack a refreshing feeling.

Comparative Example 7 (salt content is more than 9.0) Compared with Example 1, the saltiness of vegetables is too strong. Comparative Example 8 (salt content is less than 3.0) Compared with Example 1, both meat and vegetables are tasteless and watery.

(Example 2) Instead of vinegar, 10 parts by weight of concentrated lemon juice was used, and the amount of water used was 12.
An emulsifying liquid seasoning was prepared in the same manner as in Example 1 except that the amount was 9 parts by weight. The pH of the liquid seasoning was 4.0, and the salt content was 5.6.

When the liquid seasoning was added to a food as in the example and ate, the food was the same as in the example 1, and the flavor characteristics of both miso and sesame oil were well balanced and unprecedentedly wide. Flavor and aroma were imparted, and both lettuce and beef exhibited good taste.

[0033]

According to the present invention, the flavor characteristics of both miso and sesame are fully utilized in a well-balanced manner, and it has an unprecedented wide range of flavors. A liquid seasoning exhibiting a very good taste can be obtained even for foods mainly containing meat and foods using both meat and vegetables.

Claims (1)

(57) [Claims] 1. A liquid seasoning containing vinegar or citrus juice, miso and sesame oil, wherein the content of each of the miso and sesame oil is 10 to 30% by weight of the total liquid seasoning.
And 5 to 15% by weight, and the salt content is 3.
0-9.0% by weight and fat and oil content of liquid seasoning
15% by weight or less of the whole, the pH of the liquid seasoning is 3.8 ~
Liquid seasoning characterized by being 4.5.